Appam and chutney is a beloved breakfast combination in South Indian cuisine. This dry coconut chutney for appam is the perfect accompaniment to soft, fluffy appams, adding flavorful notes of coconut, chili, and curry leaves. It comes together quickly in the blender. (Step-by-step-recipe)
About Dry Coconut Chutney for Appam:
Coconut chutney is an important part of South Indian food. It is called “nariyal chutney” in Hindi and Thenga Chammanthi in Kerala. This chutney mixes freshly grated coconut, shallots (small onion), and red chili powder.
It also uses the classic Indian technique of frying mustard seeds, whole dry red chili, and curry leaves quickly in hot coconut oil to add flavor. This gives the chutney a nice nutty, savory taste.
There are two types of chutney – wet chutneys and dry chutneys.
This recipe for coconut chutney or Kerala Chammanthi makes a dry version.
For the people of Kerala and all of South India, appams at breakfast are not complete without this tasty dry coconut chutney on the side. This chutney also goes nicely with curries and rice.
But it is meant for the bowl-shaped appams with their lacy edges. It gives each bite an extra taste as the curry leaves and mustard seeds cook. Together, they show everything that makes the food of this region so delightful. A simple combination, but so full of meaning.
Coconut chutney goes very well with many South Indian breads like dosa, uttapam, idli, and vada. Its sweet yet spicy taste contrasts nicely when eaten together.
For me, Appam must be served with coconut chutney. This chutney enhances the taste of appam when enjoyed together.
For people in Kerala, coconut chutney and appam make one of the best combinations to pack while traveling by train. The best part is, if you pack this combination while it’s hot in a banana leaf, and then open it to have it in the train, it tastes heavenly.
That’s how I was first introduced to this combination just after my marriage.:)
Do try this dry coconut chutney along with appam and let me know how you like it.
Serve this chutney along with freshly made appams or other breakfast items like idli, dosa, or uttapam. It also pairs well with rice dishes.
Store completely cooled chutney in an airtight container and refrigerate for one day. I have noticed that coconut chutney gets spoiled very easily in hot places, so it’s better to make as much as needed, and prefer having it fresh.
Avoid adding water; simply crush the ingredients.
Coconut should not be very dry while roasting.
Looking for Some More Recipes Like this:
You might want to check out some more chutney varieties available on my Blog.
Basic Ingredients Used to Make this Recipe:
- Coconut: Coconut is the key ingredient in this recipe. Prefer using freshly grated coconut for better results.
- Red Chilli Powder: I have used red chili powder to make this chutney, but if you want you can substitute red chili with green chili.
- Shallots: For a genuine Kerala-style chutney, I like using small onions. However, if unavailable, you can use any other type of onion.
- Salt: Salt enhances overall flavor, providing a savory balance. Use as needed.
- Coconut Oil: Adding coconut oil to dry coconut chutney is important because it makes the chutney tastier, and richer, and gives it a traditional flavor. The coconut oil tastes and works well with the natural sweetness of coconut, making the chutney more delicious. It also helps achieve the right texture, making the chutney look and feel better.
- Curry Leaves: Curry Leaves add a distinct and aromatic flavor, enhancing the overall taste of the chutney.
- Mustard Seeds: Mustard seeds play a crucial role in coconut chutney, contributing to its flavor profile and overall appeal. When tempered in hot oil, mustard seeds release a distinctive nutty and slightly spicy aroma, enhancing the taste of the chutney.
- Whole Red Chilli: The use of whole red chilies gives the chutney a unique spicy kick that enhances its overall taste.
Kerala Chammanthi for Appam | Dry Coconut Chutney
- 1 cup Coconut grated
- 5-6 Shallots
- 1 tsp Chilli Powder
- Salt to taste
- 1/2 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- Curry Leaves a few
- 3 Whole Dry Red chilli broken
- Add coconut, small onion, red chilli powder and salt.
- Coarsely grind without adding water, just crush.
- Heat oil in a pan.
- Add mustard seeds and let it splutter.
- Add dried red chillies and curry leaves and fry for few seconds.
- Add ground coconut and mix well and saute for some time in medium flame with out burning the coconut. (Around 1 minute)
- Switch off the flame.
Frequently Asked Questions about this Recipe:
What type of coconut works best?
Freshly grated coconut works best for this recipe.
Can I adjust the texture?
For a chunkier chutney, grind the ingredients less finely. For smoother, stir in a splash of water while grinding to reach desired consistency.
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Last updated on 23rd November 2023.